摘要
为了寻求凝乳酶的代用品,分别应用羔羊皱胃酶(A)、微生物凝乳酶(B)、猪胃蛋白酶(C)、无花果蛋白酶(D)、木瓜蛋白酶(E)和小牛皱胃酶(F)作为凝乳剂,研究了不同蛋白酶对硬质牛奶干酪成熟过程中的出品率、感官品质和蛋白质降解的影响。按照GB5420—85进行感官评定,6种酶处理在外形、色泽上打分接近,而在滋味、气味和组织状态上A、F组优于B组,B组优于C组,C组优于D、E组。pH=4.6可溶性氮和12%TCA—N测定结果表明,随成熟期延长,微生物酶对酪蛋白具有明显的高分解活性,6种酶处理对成熟期中5%PTA—N含量无显著影响。
This paper studied the effect of different milk- clotting enzymes to hard milk cheese yield,sensory quality and protein degradation during ripening for seeking the substitution of rennet to apply respectively lamb rennet, calf rennet, microbial rennet, swine pepsin,ficin and papain as milk coagulant.According to GB5420-85,the results of sensory evaluation indicated that the score of six enzymes approached in surface,colour of marking, and it distinguished in flavor and tissue . A and F group were better than B, and B group was better than C, and C group was better than D, E.Tbe results of dissolving nitrogen of pH 4.6 and 12%TCA - N indicated： microbial rennet might the highest resolved for casein during ripening. Dealing with six rennets impacted no significanee for 5% PTA - N during ripening.
出处
《资源开发与市场》
CAS
CSSCI
2009年第3期207-210,共4页
Resource Development & Market
关键词
凝乳酶
干酪
应用效果
milk- clotting enzymes
hard eheese
application effect
